Lentil & Roasted Pepper Dip

Prep Time: 15 Minutes

Total time: 1 Hours 5 Minutes

Servings: 16

This dip can be made with a variety of vegetables, depending on the season!

Avatar photo

Recipe by

Claire Tansey

View All





    2 red or orange bell peppers

    1 Tbsp (15 mL) canola oil

    3/4 tsp (4 mL) salt, divided

    1/2 cup (125 mL) split red lentils

    1 1/2 cups (375 mL) water

    1 garlic clove, peeled

    1/4 cup (60 mL) lemon juice

    3 Tbsp (45 mL) tahini (or natural nut butter)


  1. Preheat oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Cut peppers into quarters, discarding core
  2. and seeds. Place on prepared sheet and toss with oil. Sprinkle with 1/8 tsp (0.5 mL) of salt. Roast 25 minutes, or until very
  3. tender. Remove from oven and wrap foil into a pouch to completely cover peppers. Let cool to room temperature, about 30 minutes. Remove and discard peels.
  4. Combine lentils and water in a medium pot. Bring to a boil, reduce heat and simmer, covered, stirring often for 10 minutes, or until completely tender.
  5. Turn on a food processor or high-speed blender and drop in the garlic clove to mince it. Turn processor off and add lentils, peppers, lemon juice, tahini, and remaining 1/2 tsp (2 mL) salt. Purée until very smooth. Transfer to a serving bowl and serve immediately or cover and keep refrigerated up to two days. Serve with fresh vegetables.

Seasonal Substitutes – try swapping different roasted vegetables:
1. Summer – roasted eggplant
2. Fall – roasted beets
3. Winter– roasted butternut squash

Nutritional Information

  • Serving Size: 3 Tbsp (45 mL)
  • Per serving:
  • Calories 50
  • Total Fat 2.5 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 5 g
  • Dietary Fibre 1 g
  • Sugar 1 g
  • Protein 2 g
  • Sodium 110 mg
  • Potassium 103 mg
  • Folate 10 mcg